By Laura Brady
Bara Brith (Visit Wales)
6 steps
Prep:6h 10minCook:1h
This is not the traditional recipe for bara brith, meaning ‘speckled bread’ as the original recipe was based on a yeasted bread. However this version which is widely served, makes a beautifully moist cake as the dried fruit are soaked overnight in tea. It's best stored for a couple of days before eating, allowing the flavours to develop.
Updated at: Thu, 17 Aug 2023 00:22:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories196.8 kcal (10%)
Total Fat1 g (1%)
Carbs43.5 g (17%)
Sugars18.7 g (21%)
Protein4.3 g (9%)
Sodium385.9 mg (19%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Put the dried fruit in a bowl and pour over the tea, mix in the sugar and stir well to dissolve. Leave to soak for at least 6 hours or overnight.
Step 2
Next day, sift the flour and spice into the soaked fruit (no need to drain the tea) and stir in the egg. Blend well together.
Step 3
Preheat the oven to 180°C /Gas 4. Line a 900g loaf tin with bakewell paper and pour in the mixture.
Step 4
Bake for approximately 1 hour until the cake has risen and cooked through. Leave to cool on a rack and store for 2 days before eating. Serve sliced with butter.
Step 5
This mixture can be doubled to make 2 loaves and will keep for up to 7 days.
Step 6
Warm a little honey to drizzle over the surface of the warm cake for a glazed topping.
View on visitwales.com
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